CATEGORIES
Vegetarian

Healthy Vegetable Minestrone

Prep:
10 m
Cook:
25 m
Ready in:
35 m
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A hearty and filling recipe for cooler fall nights will be ready in 30 minutes!
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INGREDIENTS
Servings: 8
Olive oil
1 tbsp.
Sweet onion
1, diced
Garlic
3 cloves, minced
Butternut squash
12 oz., cubed
Zucchini
1 cup, diced
Thyme
½ tsp.
Sage
½ tsp.
Salt
½ tsp.
White beans
1 (15 oz.) can, drained
Crushed tomatoes
28 oz., fire-roasted
Vegetable broth
4 cups
Pasta
½ cup
Kale
1 cup, frozen
DIRECTIONS
  1. Take a large Dutch oven (or another saucepan with a heavy bottom), add olive oil, and heat.
  2. Add onion and cook for 2 to 3 minutes.
  3. Add butternut squash and sauté for 3 to 5 minutes.
  4. Add zucchini, garlic, and all the spices (from thyme to salt) and sauté for 2 to 3 minutes.
  5. Add the next three ingredients (from beans to vegetable broth) and bring to a simmer.
  6. Add pasta and let it simmer for 10 minutes until it’s ready.
  7. Add kale and let it simmer for 1 to 2 minutes until well-heated.
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